Smokin'

[seasquid]

Okay, somebody must have a great smoked Albacore brine...

If you are willing to share, please email me...I don't have much left, but enough to do some damage.

thanks

ss

[Hummingbird]

Ss,
I have been trying out this dry brine from a smoke house in Rockaway. It turns out great smoked salmon. This store is just north of Rockaway on the right. The owner also has a book and video on smoking everything from oysters to sturgeon using the same dry brine. No overnight soaking and rather short smoking times. You might want to stop in there and chat when you are in the area. Tight Lines, Tom

[Pilar]

SeaSquid, it is made by MORTON. Comes in a box for about a buck and is used to make Ice cream.

Rock Salt

Bury the fish chunks in rock salt in a glass dish, refrigerate for 30 minutes, rinse and smoke. It's that easy.

[PeterMac]

I have to agree with Pilar. I am on my second batch done using his approach and it is great. No need for anything fancy. I'll bring some to the Tunaholics meet friday...

PeterMac

[seasquid]

Thanks Hummingbird and Pilar


Good luck fishing this weekend -- I'll be chasing spring chinook on Tillamook Bay somewhere.

ss

[OceanBlue]

Ha! PeterMac thinks he's gonna make it through the door with smoked tuna? I bet he gets mugged in the parking lot! :tongue:

I pulled the smoked black cod out of the smoker yesterday (4 days in salt, 2 days rinse, 5 days in the smoker at 80 degrees W/2 hrs of smoke) and most of it's gone :shocked: wife and kids are covered in fish grease :shocked:

I forgot how good it was. I'll carc halibut in trade for black cod.

[PeterMac]

PM - True, I should get an escort [img]graemlins/1zhelp.gif[/img] . It is yellowfin as well.

PeterMac